Upside Down Mixed Berry Cake Recipe

Upside Down Mixed Berry Cake Recipe

This fruity treat will leave your guests  and family mouth-watering for more! Baking this cake today? Tag Australian Mum or Sweets For Tilly on Instagram, We would love to see how yours turned out!

Upside Down Berry Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Upside Down Berry Cake


  • 2 tbsp brown sugar
  • 800g mixed berries - such as blueberries, raspberries, blackberries
  • 100g unsalted butter, melted and cooled slightly
  • 150g almond meal
  • 1/4 cup caster sugar
  • 1/3 cup self raising flour
  • 2 eggs
  • 2 tsp vanilla bean paste or vanilla extract
  • 60 mls of milk at room temp (warm in the microwave for 30 seconds if it's straight from the fridge)
  • To serve natural yoghurt or creme fraiche


  1. - Preheat oven to 180degrees
  2. - Grease a 23cm round cake tin
  3. - Spread the brown sugar evenly on the case of the tin. Push the mixed berries over the base, making sure the base is covered with the berries
  4. Note: When using berries it is best to use fresh berries as they do not hold water as opposed to frozen berries. This will make a more dense cake, if you do not have access to fresh ones though, frozen are still fine
  5. - Beat the remaining ingredients except the natural yoghurt/ creme fraiche, using an electric mixer
  6. - Ensure all the ingredients are combined well
  7. - Pour the mix over the berries, ensuring the base is completely covered with the batter
  8. - Bake for 30-35 minutes or until firm to the touch and golden
  9. - Once cooked leave the cake to cool in the tin for 10 minutes
  10. - Turn out onto a plate and serve with the natural yoghurt or creme fraiche
  11. Voila, this fruity treat will leave your guests and family mouth-watering for more!


This Recipe is a guest post from Sweets For Tilly

About Sweets For Tilly

Sweets for Tilly is a family run business by Jacqueline and her two daughters, Nancy and Rachel. Starting a baking business has been a lifelong dream for the three ladies, and as a family with the gift of baking and flare for and creativity, Sweets for Tilly was born.

The name of the business was inspired in honor of their late Grandma, Mathilde, which is the French version of the name Matilda, which can also be known as Tilly.

Many may know that the art of baking macarons can be very tricky, to say the least. The three ladies began their obsession for perfecting the art of macarons several years ago. Their signature flavors include salted caramel, berry burst (chocolate with a berry surprise, and a very special Mauritian vanilla tea flavor. The “Mauritian vanilla tea flavor pays homage to their island heritage, with Jacqueline moving here with her husband many years ago to start a family and settle in Australia. More than 40 years later, both Nancy and Rachel have families of their own finally and decided to take the leap and begin a baking business to turn their dream into a reality.

Sweets for Tilly bake macarons, biscuits, sweets and special occasion cakes all handmade and baked with love. The delights we bake cover everything from weddings, birthdays and baby showers.


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